The recipe is proposed from ANTICA TRATTORIA DA BEPI (Marano di Valpolicella, VR)
1 minced onion
1 minced clove of garlic
200 gr olive oil
sage, rosemary, bay leaf
50 gr tomato sauce
salt, pepper, tamaro
clear beef broth
100 ml Amarone della Valpolicella
1 kg boneless lamb, cut in medium pieces
Marinade lamb pieces in a pot for one hour, with wine and extra virgin olive oil. Add onion, garlic, sage, rosemary, bay leaf and tomato sauce along with several ladles of beef broth. Put the pot on medium heat, add salt, pepper and tamaro and cover, stirring occasionally until liquid is significantly reduced.
Serve with grilled polenta and a glass of Amarone della Valpolicella.
Amarone della Valpolicella DOC Classico 2009
A very intense wine with a great structure, obtained with native grapes of Valpolicella after the traditional drying process for about 100 days. The taste is soft and full bodied, thanks to its less strong tannins, compared to other big Italian red wines, it is a very pleasant wine and the perfect pairings are very flavourful dishes.